Pot Roast over Mashed Potatoes

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Pot Roast over Mashed Potatoes

Ingredients :

-1 (4-5 lb) Chuck Roast

– 2 Tablespoons Olive Oil (As Needed)

– 2 Onions (Cut Into Wedges)

– 6-8 Carrots (Peeled – Cut Into 2 Inch Pieces)

– 2 Cloves Garlic (Minced)- Salt (To Taste)- Pepper (To Taste)

– 1 Cup Red Wine

– 2 Tablespoons Tomato Paste- 1 Tablespoon Worcestershire Sauce

– 4 Cups Beef Stock

– 1/2 teaspoon Dried Thyme

– 1/2 teaspoon Dried Rosemary

Directions :

1- Preheat oven to 275 degrees.

2- Season the roast with salt and pepper. Set aside.

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3- Heat the oil in a large Dutch oven over medium-high heat.

Add the onions and cook until browned on all sides, 1-2 minutes per side. Set aside.

4- Place the carrots into the Dutch oven and cook, stirring, until browned on all sides, 1-2 minutes per side, adding the garlic during the last 30 seconds of cooking. Set aside.

5- Place the roast into the Dutch oven and cook until browned on both sides, 2-3 minutes per side. Set aside.

6- Pour the wine into the bottom of the Dutch oven, scraping up any browned bits from the bottom of the Dutch oven. Stir in the tomato paste, Worcestershire sauce, thyme and rosemary, mixing until smooth. Season with salt and pepper. Add the roast, beef stock, onions and carrots.

7- Cover and bake for 3 1/2-4 hours, until the roast and vegetables are cooked through and tender. Remove the roast from the Dutch oven. Using 2 forks, shred the meat. Serve with the vegetables and broth.

Enjoy

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